I think we all know that a salad is a quick meal when you’re trying to eat healthy. I didn’t used to love them. Then I had a chopped salad.
It makes ALL the difference. Chopping the ingredients and being able to mix them up is much more palatable to me and my people. The other game-changer in my wishy-washy salad affair is salad dressing. Turns out that homemade dressing is so much more flavorful and healthy. This was one of the very first things we changed in our diets. I was trying to get rid of hidden sugars and preservatives as much as possible. Below is our favorite summer dressing.
So now I spend a little time chopping a large head of red cabbage, some celery, red onion, bell pepper, carrots, cucumbers, and salad greens on Sunday evening. Then we grab handfuls of chopped walnuts or pecans, some pepitas, sunflower seeds, dried cherries or cranberries, or whatever fruit we have dried.
Once the chopping is done and each vegetable is stored in containers in the fridge, we can take them out, put scoops of the vegetables, nuts, seeds, and fruits in a storage container, and lunch is done. Our protein for lunch is usually whatever we ate for dinner the night before. It takes less than 5 minutes to pack healthy and it is an enviable lunch.
- 2 Tbsp. Dijon Mustard
- 4 Tbsp. Avocado Oil
- 8 Tbsp. Orange Juice
- 2 Tbsp. Rice Vinegar
- 2 Tbsp. Honey
- 2 Cup Basil
- Put all ingredients in a blender (or food processor) and blend until smooth and basil is chopped.